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Maintaining Non stick Cookware

Discussion in 'Spotless Kitchen' started by Jithiks, Mar 20, 2008.

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Apr 1, 2009 #101

gsaikripa Gold IL'ite

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Hi Krithika,

Thanks for the useful info. i use stainless steel copper bottom for sambar...nonstick idli plate vandhu irrukka...is there available..?

gsaikripa, Apr 1, 2009

gsaikripa, Apr 1, 2009

#101
Apr 1, 2009 #102

Jithiks Gold IL'ite

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Dear Saikripa,

Yes dear. Non stick idli plates are available in chennai and they are so convenient to use.

Cheers
Krithika

Jithiks, Apr 1, 2009

Jithiks, Apr 1, 2009

#102
Mar 2, 2010 #103

perfectly_perfect Silver IL'ite

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Hi Friends,
Few months back I bought hard anodised pan from JCPenney and it is having nonstick coating inside. I have indian hard anodised pressure cooker and it doesn't have nonstick coating inside. So pls tell me which one is better?
Thanks in advance

perfectly_perfect, Mar 2, 2010

perfectly_perfect, Mar 2, 2010

#103
Mar 3, 2010 #104

Jithiks Gold IL'ite

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Both are good. But vessels/pans that have anodized interior and exterior last longer than the ones with just anodized exterior and non-stick interior.

Hope this helps!

perfectly_perfect said: ↑

Hi Friends,
Few months back I bought hard anodised pan from JCPenney and it is having nonstick coating inside. I have indian hard anodised pressure cooker and it doesn't have nonstick coating inside. So pls tell me which one is better?
Thanks in advance
Click to expand...

Jithiks, Mar 3, 2010

Jithiks, Mar 3, 2010

#104
Mar 3, 2010 #105

perfectly_perfect Silver IL'ite

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Thanks dear

perfectly_perfect, Mar 3, 2010

perfectly_perfect, Mar 3, 2010

#105
Mar 13, 2010 #106

mickeymini Gold IL'ite

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Hi Jithiks can you tell me how to clean dosa pan. Because the oil doesnt come out easily and it becomes like a stain on the edges. We cannot use the hard scrubber for this and so it becomes really difficult for me to clean it.

mickeymini, Mar 13, 2010

mickeymini, Mar 13, 2010

#106
Mar 16, 2010 #107

lalitharaju New IL'ite

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Hai
Thanks for the tips - maintaining nonstickware..
I have a nonstick dosa tawa and face the same problem fwhile cleaning it up...the oil doesnt go off easily.can u suggest us any tips..
lalitha

lalitharaju, Mar 16, 2010

lalitharaju, Mar 16, 2010

#107
Jun 26, 2013 #108

sankasailaja Bronze IL'ite

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nice thread
i saw in some channels,they cook 1st on stovetop,then keep in conventional oven n bake it,are they our regular cookware/will there some speciality nonsticks?
plz tell me
bye

Jithiks said: ↑

HI all,

Hope all of you are doing great! I am Jithiks,(Krithika) from Glen Allen, Virginia.
I do a lot of cooking, south indian, north indian, american, italian and chinese.
My kids love all types of food (only vegetarian).

I have a few tips/suggestions for using Non stick items for cooking.

1. Always wash the items with warm soap water before the first use. Wipe it with a soft cotton cloth and start using.
2. Keep the heat to medium or low always. Because high heat damages the cookware.
3. When using the non stick tava for dosas and rotis/chapathis, please keep 2 tavas separately for dosas and chapathis. When you make chapathis, the tava tends to get heat much faster and the next time you make the dosas, it may not come out perfect.
4. Never use the non stick pots and pans for making sambar,vetra kozhambu and rasam often. The tartaric acid in the tamarind makes the coating wear off very soon.
5. Always wash the non stick items after it has cooled down. Once you wash it, wipe it clean with a cotton cloth. If you leave it to dry like the other utensils, it tends to form rust .
6. Try to use less oil and cover it with lid (wherever applicable) so that it gets cooked sooner.
7. Change the non stick cookware as soon as you see the coating wear off or any other signs of discoloration inside.
8. Never leave the non stick vessel with water for a long time. This also damages the coating.

If you follow these steps, definitely the non stick cookware lasts for abt 18 months or so, keeping in mind you use them everyday. If you use them occassionally, i am sure it would last for more duration.

These are really useful for making indian curries, pastas, noodles, more kozhambu, small quantity of rasams,kootus, for seasoning etc.

For making sambar,rasam, vetra kozhambu, milagu kozhambu etc I use the aluminum Kadai i got from India.

Any more doubts or clarification, you can ask me.

Thanks,
Jithiks
Click to expand...

sankasailaja, Jun 26, 2013

sankasailaja, Jun 26, 2013

#108
Jun 26, 2013 #109

banujaga Gold IL'ite

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very useful tips

banu

banujaga, Jun 26, 2013

banujaga, Jun 26, 2013

#109
Jun 26, 2013 #110

cedantseq New IL'ite

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very useful, pratical thread

cedantseq, Jun 26, 2013

cedantseq, Jun 26, 2013

#110

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